Chocolate Chip Muffins

www.fantasticalsharing.com

2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
2 t baking powder
1/4 t salt
1/2 cup butter, melted and cooled
2 T oil
2 large eggs, lightly beaten
2/3 cup buttermilk
2 t vanilla extract
1 1/4 cups chocolate chips ( I use mini semi-sweet)

Preheat the oven to 400 degrees F. Line 10 muffin cups with paper liners. Set pan aside.
In a large bowl whisk together flour, sugars, baking powder, and salt.
In medium bowl stir together melted butter,  eggs, buttermilk, and vanilla extract until well blended. Make a well in the center of the dry ingredients. Pour the liquid mixture into the well and gently stir until combined. Stir in chocolate chips. Do not over mix.
Spoon batter into muffins cups, filling a little higher than the rim of pan.. Bake for 5 min, then decrease temp to 375 degrees & bake 15 minutes longer or until a toothpick comes out clean. Remove muffins from the oven and allow to cool slightly on rack before serving.

Pumpkin Chocolate Chip Muffins

4 eggs

2 cups sugar

1 (15 oz) can solid-pack pumpkin puree

¾ cups canola oil

¾ cup applesauce

3 cups all-purpose flour

2 tsps baking soda

1 tsp baking powder

1 T. pumpkin pie spice

1 tsp salt

2 cups semisweet chocolate chips

Preheat oven to 400°. Place paper liners in a regular sized muffin pan.

In a large bowl, beat the eggs, sugar, pumpkin, oil & applesauce until smooth. Combine the flour, baking soda, baking powder, pumpkin pie spice and salt; Add flour mixture slowly to pumpkin mixture and mix well. Fold in chocolate chips. Fill 24 greased or paper-lined muffin cups almost all the way full.

Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Do not overbake. Cool in pan 10 minutes before removing to a wire rack. Makes 2 dozen regular muffins plus 12 mini muffins (bake mini muffins for 10 minutes).

From www.the-girl-who-ate-everything.com 

Honey Bran Muffin

Makes 12 regular sized muffins

1 cup flour
1 cup wheat bran
4 tsp dry milk powder
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Liquid ingredients:
1/3 cup brown sugar
1/4 cup honey
2 Tbsp molasses
1/4 cup vegetable oil
1 egg
1/2 cup water
2 tsp grated orange zest

Glaze:
3 Tbsp sugar
3 Tbsp brown sugar, packed
3 Tbsp butter (very soft or slightly melted -
2 Tbsp honey
2 tsp water

Preheat oven to 350 degrees
Distribute about 1 Tbsp of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin.
In a medium bowl mix all the dry ingredients.
In a separate bowl, mix the "liquid" ingredients.  Stir the liquids into the dry ingredients until just moistened.

Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little.
Immediately invert the baked muffins onto foil or wax paper to cool. 

Meyer lemon mug cake (LC)

¾ cup almond flour
2 tbsp erythritol
Zest of one Meyer Lemon
1 tsp baking powder
Pinch salt
Juice of one Meyer Lemon
2 tablespoons butter, melted
1 large egg, lightly beaten
Lightly sweetened whipped cream for garnish

DIRECTIONS:

In a medium bowl, whisk almond flour, erythritol, lemon zest, baking powder and salt.
Add lemon juice, melted butter and egg, and stir until well combined.

Divide mixture between two microwave-safe mugs (or ramekins) and microwave each separately for 1 minute and 20 seconds.
Remove and top with whipped cream.

Double Chocolate Chip Muffins

2 cups flour
3/4 cup sugar
3/4 cup mini dark chocolate chips
1/4 cup + 3 tablespoons cocoa (good quality)
1 teaspoon baking soda
3/4 teaspoon baking powder
pinch salt
1 egg
3/4 cup greek yogurt

¼ cup + 1 T milk
1 teaspoon vanilla
1/4 cup water
1/2 cup vegetable oil (can use ½ applesauce)

Pre-heat oven to 400°, grease and flour a 6 jumbo or 12 regular size muffin tin.

In a large bowl whisk together flour, sugar, chocolate chips, cocoa powder, baking soda, baking powder and salt until combined.

In a medium bowl whisk together egg, yogurt, milk, vanilla, water and oil until combined.

Pour wet mixture into dry mixture and stir just until combined (stir approximately 18 times).

Fill muffin tins almost to the top. Sprinkle with a few extra chips if desired.
Bake at 400° (200° celsius) for 5 minutes, then lower heat to 350° (175° celsius) and continue to bake for approximately 15 minutes or until toothpick comes out dry and clean. Let cool completely. Enjoy!

Honey Bran Muffin

Makes 12 regular sized muffins

1 cup flour
1 cup wheat bran
4 tsp dry milk powder
1/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt

Liquid ingredients:
1/3 cup brown sugar
1/4 cup honey
2 Tbsp molasses
1/4 cup vegetable oil
1 egg
1/2 cup water
2 tsp grated orange zest

Glaze:
3 Tbsp sugar
3 Tbsp brown sugar, packed
3 Tbsp butter (very soft or slightly melted -
2 Tbsp honey
2 tsp water

Preheat oven to 350 degrees
Distribute about 1 Tbsp of the Glaze into each of your 12 muffin tins and be sure to coat the bottom and sides of each muffin tin.
In a medium bowl mix all the dry ingredients.
In a separate bowl, mix the "liquid" ingredients.  Stir the liquids into the dry ingredients until just moistened.

Fill muffin tins 2/3 full, bake at 350 for 20min, until a toothpick comes out clean (be sure not to fill the muffins too full because even at 2/3rds they spring up over the tops a little.
Immediately invert the baked muffins onto foil or wax paper to cool.

Cinnamon Buttermilk Muffins

7 Tbs. unsalted butter, at room temp
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg (or 3/4 teaspoon ground Cinnamon)
1/2 cup buttermilk
1 1/2 tsp. vanilla

For the Struesel:
2 T flour 

1/3 cup brown sugar 

1/2 tsp ground cinnamon

1 T cold butter

Preheat an oven to 350°. Grease 9 standard muffin cups or linewith paper liners. 

To make the muffins, in the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and beat well until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg. Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy.

Spoon the batter into the prepared muffin cups, filling each ¾ full.

To make the topping, in a small bowl, mix the flour, brown sugar and cinnamon. Cut in butter with a pastry blender or forks until mixture resembles cornmeal. Gently sprinkle topping evenly over batter in prepared muffin tin. Gently press down topping slightly. 

Bake until the muffins are golden and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and let stand until cool enough to handle.
Yield: 9-10 muffins

Lemon Poppyseed Muffins

Super moist lemon poppyseed muffins make with greek yogurt - topped with a sweet and tangy cream cheese lemon icing.

Serves: 12

1⅓ cups flour
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter (4 tablespoons)
¾ cup sugar
2 eggs
1 teaspoon vanilla (or almond) extract
zest of 2 small lemons (or 1 large lemon - about 2 tablespoons)
1 tablespoon fresh lemon juice
¾ cup plain fat free greek yogurt
1 tablespoon poppyseeds

icing

2 tablespoons butter, softened
2 ounces cream cheese, softened
3-4 cups powdered sugar
1-2 teaspoons fresh lemon juice

Instructions

Preheat oven to 450 and grease a muffin pan. In a medium bowl whisk together flour, baking soda, and salt.In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt. Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.
Fill muffin tins about ⅔ full with muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean.
Allow to cool on a wire rack.
To make the icing cream melted butter and cream cheese for 2 minutes until very fluffy. Add powdered sugar and lemon juice and mix well. Taste and add more lemon juice if desired. Drizzle icing over cooled muffins. (If icing is too thick you can warm it up in the microwave for a few seconds ) Serve immediately or store at room temperature in an airtight container for up to 3-5 days.

Bakery style low carb blueberry muffins

2 1/2 cups almond flour
Sweetener equivalent to 1/2 cup sugar
2 tbsp coconut flour
1 tbsp baking powder
1 tsp lemon zest
1/4 tsp salt
3 large eggs
1 cup unsweetened almond milk
6 tbsp butter, melted
1/2 tsp vanilla extract
1 cup fresh or frozen blueberries
2 tsp granulated xylitol or erythritol for sprinkling (optional)

Instructions

Preheat oven to 325F and grease a standard 12-cavity non-stick muffin tin very well (or line with paper liners, if you’re muffin tin is not very non-stick).
In a large bowl, whisk together the almond flour, sweetener, coconut flour, baking powder, lemon zest, and salt.
Stir in eggs, almond milk, butter, and vanilla extract until well combined.Gently fold in blueberries. Divide batter among prepared muffin cups and bake 30 to 40 minutes, until set and a tester inserted in the center comes out clean.
Remove and sprinkle with granulated sweetener, if using.
Let cool 20 minutes, then transfer to a wire rack to cool completely.

Buttermilk Spice muffins

Muffin Batter:

1 cup sugar
1/2 cup unsalted butter, softened
3 eggs
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

Nut Topping:
1/3 cup sugar
1/2 cup walnuts, finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Directions:

Preheat oven to 350 and spray a muffin tin with non-stick cooking spray; set aside.Using your stand mixer, add the sugar and butter. Mix together until light and fluffy. One by one add the eggs in and mix until incorporated.
In a small bowl, add the flour, baking soda, salt, nutmeg, cinnamon and whisk together.With your stand mixer on a low speed and the flour mixture and buttermilk, starting and ending with the flour mixture.Fill muffin tin 3/4 full and set aside while you make the topping.
In a small bowl add all the nut topping ingredients and sprinkle 1 heaping tablespoon onto each muffin cup of batter.
Bake immediately, or the nut topping will start to sink in the batter.Bake 18-23 minutes, or until a toothpick inserted comes out clean.
Let stand for a few minutes, then break away from the pan with a spoon or a knife. Set muffins on a wire rack and let cool for a few minutes.
Serve warm with butter and Enjoy.

Bakery Style Chocolate Chip Muffins

Yield: 6 jumbo Muffins or 12 regular

4 T butter melted and cooled
¼ cup canola or vegetable oil
1 cup sugar
1 large egg + 1 egg white (room temp)
1 1/2 t vanilla extract
1/2 cup buttermilk (room temp)
1 3/4 cup flour
2 t baking powder
2 t corn starch
½ t salt
1 cup chocolate chips
1/3 cup coarse sugar

Combine butter and canola oil in a large bowl.  Stir well.
Stir in sugar.
Add egg, egg white, and vanilla extract.  Stir very well, until all ingredients are thoroughly combined.
Add buttermilk and stir well.
In a separate bowl, whisk together flour, baking powder, corn starch, and salt.
Fold dry ingredients into wet gently, taking care not to overmix.  Once about half of the dry ingredients have been combined, add in chocolate chips and continue to fold in to batter.
Cover bowl with a dry towel and allow batter to sit 15 minutes**
Preheat oven to 425 (400 for dark pan) line muffin tin with paper liners or spray with cooking spray. 
Once oven has preheated, portion batter into 6-cavity large muffin tin (you may also use regular, 12 count muffin tin, you will just need to bake them for less time), filling each tin all the way to the top with batter (without overflowing).
Sprinkle tops generously with course sugar and place muffin tin in preheated oven.
Bake on 425F (400 for dark pan) for 8 minutes and then reduce the oven temp to 350 (325 for dark pan) (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 15 minutes, or until tops are just beginning to turn golden brown (if you are using a 12-count muffin tin rather than jumbo-sized, these will not need to bake as long.  Start checking your muffins after 7-8 minutes on 350F.
Allow to cool, and enjoy!

Jiffy Corn Muffin Mix

Recipe from www.food.com

2⁄3 c  flour

1⁄2 c yellow cornmeal

1⁄3 c sugar

1 T baking powder

1⁄2 t salt

2 T vegetable oil

To make muffins add:

1 egg

1⁄3 cup milk

Optional Ingredients:

1⁄2 cup grated cheddar cheese (optional)

2 ounces canned chilies (optional)

1⁄4 cup drained chopped pimiento (optional)

1⁄2 cup chopped onion (optional)

                   See How It's Made                   

Combine first 5 ingredients in a bowl, mix well.

Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.

If another recipe is calling for a box of Jiffy Corn Muffin Mix, add the above mixed ingredients to that recipe.

To make Corn Muffins, preheat oven to 400⁰, spray muffin pan with non-stick cooking spray.

OPTIONAL: To mix, add any combination of optional ingredients you prefer.

Combine mix with egg and milk, mixing well.

Fill muffin pan 1/2 full, bake for 15-20 minutes.

Apple Bread

Recipe from my friend Tiffany

2 cups sugar

1 1/4 c oil

3 eggs

2 t vanilla

3 c flour

1 1/2 t baking soda

1 t salt

2 t cinnamon

3 c grated apple (sometimes I use half applesauce)

Cream together sugar, oil, eggs, vanilla. Add remaining ingredients. Grease bread pans. 

Bake at 325 for 50-60 min. for 2-3 full size loaf pans

Bake at 350 for 35-40 min. for 5 mini-loaf pans.

Let cool in pan 5 minutes before removing to cool completely on rack. 

To Die For Blueberry Muffins

3 C. flour
1 1/2 C. sugar
1 t. salt
4 t. baking powder
2/3 C. oil
2 eggs
About 2/3 C. milk
2 C. blueberries

Crumb Topping:
1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, cubed
1 1/2 t. cinnamon

Mix together with fork & sprinkle over muffins before baking.

Preheat oven to 325 degrees. Fill muffin pan w/ liners. Combine flour, sugar, salt & b. powder. Place oil in 2 C. measure. Add the egg & enough milk to make 2 cups total. Stir into flour mixture. Fold in blueberries. Fill muffin cups to the top & sprinkle with crumb topping. Bake for 30-35 minutes or until done when tested with toothpick in center.
Yield: 18 muffins or 6 jumbo & 3 standard

Sometimes I just sprinkle coarse sugar over the top. Jessica loves them this way!

12 jumbo muffins:

4 1/2 C flour

2 1/4 C sugar

1 1/2 t salt

2 T baking powder

1 C oil

3 eggs

1 1/4 C milk

3 C blueberries